Spicy Slow-Cooked Chili Recipe - Allrecipes.com
Spicy Slow-Cooked Chili Recipe
  • READY IN 4+ hrs

Spicy Slow-Cooked Chili

Recipe by  

"This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
  2. Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
  3. Garnish each serving with Cheddar cheese.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 4 hrs
  • READY IN 4 hrs 30 mins

Footnotes

  • Cook's Note:
  • If you want to kick it up a notch with the fire factor add more cayenne pepper about 2 hours into cooking, then again after 3 hours of cooking.
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Reviews More Reviews

Most Helpful Positive Review
Jul 19, 2012

Really good chili. I added a can of pinto beans and a can of tomatoes with green chilies. We like our chili a little spicier so I went ahead and added another tablespoon of chili powder near the end. I cooked it on high for 5 hours, and spooned it over a corn bread casserole topped with sour cream and cheese. Yum!!

 
Most Helpful Critical Review
May 30, 2013

This link used to go to a different chili recipe that I used for a few years. Went to pull up the site to make the chili again and this is radically different. The spice is overpowering and the chili is quite dry because of the draining of the tomatoes. I had to toss $30 worth of ingredients after not realizing the difference until it was already prepared. The recipe that used to be in this page's place had hundreds of 5 star reviews. I went through my email and found it, I'm sharing it here in case anyone wants to find it again: 2 pounds ground beef 2 (16 ounce) cans kidney beans, rinsed and drained 2 (14.5 ounce) cans diced tomatoes, undrained 1 (8 ounce) can tomato sauce 2 medium onions, chopped 1 green pepper, chopped 2 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons salt 1 teaspoon pepper Shredded Cheddar cheese In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

 
Jul 16, 2012

This was a great recipe!! The only thing I changed, was adding 1 extra can of tomato sauce. I decided to do this because it was very solid. The extra sauce made it the best chili I've had!

 
Aug 23, 2012

Spicy Slow-Cooked Chili Haiku: "Halved the recipe. And it fed 4 perfectly. Glad I skipped 'cook's note.'" So I followed the recipe, halving it, and upon coming home from work to the wafting wonderful aroma of chili, despite it being a sticky hot summer day (I'll make chili once a week regardless of the time of year - just check my reviews and pictures - I'm a Chili Freak!), considering following the cook's note about adding more cayenne pepper. Took a nibble and passed on the additional spice, b/c it was plenty spicy and pretty tasty.

 
Oct 08, 2012

Best chili I've ever had! I followed the recipe exactly except I omitted the beans because beans are nasty. :)

 
Nov 11, 2012

Made this today for a group of friends and my boyfriend for Sunday Night Football - everyone loved it. Very hearty and flavorful, juicy but not too thin at all. I was a little worried about it being too dry at first but after the 3rd hour on high in the slow cooker it really got a nice broth. Overall, it was great and everyone said the flavor was awesome. I prefer my chili on the spicier side so I just added some fresh jalapeno slices and cayenne hot sauce on top of my shredded cheese and sour cream. My one friend who doesn't really like anything too spicy said it was perfect. I will definitely make this again!

 
Sep 08, 2012

My family's favorite chili recipe. Works great as a half batch by halving the recipe. I tend to use powdered garlic instead of diced as I hate chopping garlic, and it tastes just fine. It also works surprisingly well as an alternative to sandwiches for packed lunches. It both reheats and stores well. Plus, one can feasibly make a week's worth of lunches while sleeping, if they put it in the slow cooker on low before bed on Sunday night...

 
Aug 30, 2012

I didn't like this recipe so much and didn't realize why it was so thin in texture until my wife asked if I put any tomato paste in it. Plus, it was too bland, not enough spice. Other than those two issues it was alright.

 

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 1024 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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